• Moritaka Ishime Sujihiki 270mm from Moritaka
  • Moritaka Ishime Sujihiki 270mm from Moritaka
  • Moritaka Ishime Sujihiki 270mm from Moritaka
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Moritaka Ishime Sujihiki 270mm

Moritaka Ishime Sujihiki 270mm

€282,00 EUR
€282,00 EUR
Sale Sold out

Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A great line for those questing for a piece of handmade history. No two are the same, expect variation and visual imperfection. Wabi sabi backed up with nearly 750 years worth of experience.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.

About Moritaka Ishime -Moritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.


Shape Sujihiki
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 270 mm |
Blade Height 37 mm
Thickness 3 mm
Weight 152 g
Steel Type Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Knife Line Moritaka Ishime
Made in Kumamoto, Japan

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

SKU: MOI270SU-WO

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8333335 / 5 from 12 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","pleasure","staff","edge","works","knife","blade","chef","addition","slices","carving"].

Review highlights

Reviews

A kitchen sword

"This knife is beyond expectations. Its look, feel, balance, and performance are in its own category. The blade slices as thou the item is air. This knife will never be leaving our kitchen."

— Derek S. (5/5)

This knife is a beautiful

"This knife is a beautiful razor sharp knife. For slicing meat it is a great Sujihiki with a thin blade. It fits perfect in my Moritaka family Nakiri 165 mm Kiritsuke 240 mm and Gyuto 240 mm I love to use them all on my Larchwood End Grain Cuttingboard which I bought als from Knifwear Canada. This will not be my last Moritaka knife, next I also will buy the Honesuki and Petty 130 mm"

— Ruediger V. (5/5)

Another happy customer!

"Love, love, love this knife. I came by the shop on Main Street with my best friend and the chap that helped me was super knowledgable and took his time to pair me with the perfect knife. I've used it extensively and it has absolutely no equal in my home. Also, I was able to take the knife back home to Singapore with absolutely no issues at all. Thanks team for a great blade and a wonderful experience!"

— Roman M. (5/5)

Absolutely love this carver/slicer. Makes

"Absolutely love this carver/slicer. Makes clean & efficient work of raw and cooked meat. A pleasure to use and looks fantastic as part of my Japanese collection."

— Rich W. (5/5)

Pure slicing pleasure

"I had been contemplating a set of hand forged Japanese knives for some time. Finally I decided to take the plunge and stopped In at Knifewear after visiting several other knives retailers in the edmonton area. The staff were amazing and I spent quite a while playing with the most incredible blades I had ever seen. All were stunning works of "Pracital" art and just a pure joy to use. The staff let me slice all the tomatoes I wanted to try many, many blades and were a wealth of knowledge. I finally settled on a set of Moritaka knives. I fell in love with the hand forged finished and the edge was just deadly...The 270 Ishime was especially wonderful to use to carve the 7 bone Prime Rib I served to guests that weekend...absolutely worth it! I used a chunk of the Elm tree which blew over years ago to create a custom knife block to display and keep my new set safe and sharp..all in all, I couldn't be happier!"

— Zan T. (5/5)

Even better in person. Amazing slicer.

"I already have a good western-style slicer - but the garage-sale and the gift-card from my wife convinced me I needed a new knife. Food really does taste better with a clean cut-edge and this slices raw protein far better than my old slicer. Definitely a nice addition to the kit - joining it's Moritaka Ishime Nakiri brother in the knife drawer."

— Mike S. (5/5)

Great knife it cuts through

"Great knife it cuts through meat like butter."

— Chris H. (5/5)

Happy personal chef

"This is my first Moritaka knive and it is just perfect. It’s a real pleasure to use this slicer Thank you Moritaka team!"

— Dmitry (5/5)

"Awesome. Barley have to use any weight to cut .will be buying more"

— Richard (5/5)

We love our new Slicing

"We love our new Slicing knife! Its a great addition to our collection. The Knifewear team was very helpful with my purchase as this was a birthday gift for my husband who is very hard to shop for."

— Michelle K. (5/5)

Q&A

Hello This knife has a walnut octagonal handle or a “D” shaped Japanese style handle ? Thank you !
This knife has a walnut octagonal handle. The photos are still of the old handle so it will be different than what's pictured.

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